Hearty Luncheon Salad Recipe

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The real star of this recipe is by far the dressing, which adds an appealing sweet touch to the greens. This salad can be made ahead—that makes it a "keeper" in my book.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 4 cups torn fresh spinach
  • 4 cups torn iceberg lettuce
  • 1/2 to 1 cup sliced fresh mushrooms
  • 1/2 to 1 cup shredded carrots
  • 1/2 cup thinly sliced red onion
  • 4 hard-boiled large eggs, quartered
  • 3 boneless skinless chicken breast halves, cooked and sliced
  • 9 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup chow mein noodles
  • 1/3 cup sugar
  • 3 tablespoons vinegar
  • 1-1/2 teaspoons prepared mustard
  • 1-1/2 teaspoons onion powder
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup vegetable oil


  1. In a large bowl, toss spinach, lettuce, mushrooms, carrots and onion. Arrange eggs around edge of bowl. Place chicken in center of bowl. Sprinkle with bacon and chow mein noodles. In a blender or food processor, combine sugar, vinegar, mustard, onion powder, celery seed, salt and pepper; with unit running, add oil in a slow steady stream. Pour over salad; toss. Serve immediately. Yield: 10 servings.
Originally published as Hearty Luncheon Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p48

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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